Beefsteak pie
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -GRAMMIE'S KITCHEN | ||
| 2 | pounds | Stewing beef |
| 2 | larges | Onions; chopped fine |
| 1 | tablespoon | Brown sugar |
| 2 | tablespoons | Corn oil |
| 2 | teaspoons | Pepper |
| 1 | teaspoon | Salt; (optional) |
| ½ | pounds | Carrots; chopped water or stock to cover |
Directions
Cut the meat into ½ in. cubes. Brown in hot oil both sides. Then add the onions and sugar. Cook until the onions are brown and tender.
Then barely cover the meat with water or stock; add the spices. Add carrots and simmer until tender (about 2 hours).
For added flavor; I have added ⅓ cup of red wine.
THE CRUST: Boil 5 or 6 large potatoes until tender, then strain and return to the pan. Mash over a gentle heat with a generous tbsp. of parave margarine or chicken fat. Add salt and pepper to taste.
Nondairy, kosher for Passover, creamer can be added for creaminess.
Remove from heat and add 2 well-beaten eggs and a tea. of chopped parsley. Use this mixture to line the bottom and sides of a deep casserole, previously well-greased.
Pour in the hot stew and smooth the remaining potato mixture on the top. Brush with a little egg. Put in quick oven, 400 degrees for 15-20 minutes or until a rich brown. Serves 6 generously.